Description

Creamy garlic parmesan chicken pasta with tender chicken, fresh garlic, double cream, and plenty of parmesan. A cozy, weeknight friendly bowl that tastes rich and satisfying.

Ingredients

Scale

450 g linguine, or any pasta

600 g boneless skinless chicken breast, bite sized

1 tbsp cornflour, cornstarch

1 tsp fine salt, divided

1/2 tsp black pepper, divided

1 tsp Italian seasoning

2 tbsp olive oil

1 medium onion, finely chopped

4 garlic cloves, minced

1 cup chicken stock

1 cup double cream, heavy cream

1 cup freshly grated parmesan, plus extra to serve

1 tbsp lemon juice

Chopped parsley, for serving

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.

2. Toss chicken with cornflour, 1/2 tsp salt, and 1/4 tsp pepper. Heat oil in a large skillet over medium high. Sear chicken 6 to 7 minutes until golden. Transfer to a plate.

3. Lower heat to medium. Add onion. Cook 3 to 4 minutes until soft. Add garlic. Cook 30 seconds, fragrant.

4. Deglaze with chicken stock, scraping the browned bits. Simmer 2 minutes.

5. Stir in cream and lemon juice. Simmer gently 2 minutes.

6. Reduce heat to low. Sprinkle in parmesan, stirring until smooth. Season with remaining salt and pepper to taste.

7. Add drained pasta and cooked chicken to the skillet. Toss until coated, loosening with reserved pasta water as needed.

8. Serve hot with parsley and extra parmesan.

Notes

Substitutions: Use chicken thighs for extra juiciness. Swap linguine for penne, spaghetti, or fettuccine. Grana Padano or Pecorino work in place of parmesan.

Make it lighter: Use half and half. Add spinach, broccoli, or mushrooms.

Storage: Refrigerate in an airtight container up to 3 days. Reheat gently with a splash of stock or milk.

100 word version: Garlic Parmesan Chicken Pasta makes dinner simple and comforting. Sear bite sized chicken until golden. Cook pasta in salted water. Soften onion, then cook garlic for one minute. Deglaze with chicken stock, stir in cream and a squeeze of lemon. Melt in parmesan until smooth. Toss pasta and chicken through the silky sauce. Season with salt and pepper. Add a splash of pasta water if the sauce feels thick. Finish with parsley and more parmesan. Serve with salad or garlic bread. The dish comes together fast, yet tastes rich and cozy.

Prep Time: 10
Cook Time: 20
Category: Dinner
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4
Sodium: 650
Fat: 22
Saturated Fat: 11
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 48
Fiber: 3
Protein: 32
Cholesterol: 115